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Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

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Serves 4

  • by Kristine Kidd from Fine Cooking
    Issue 120

This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them out as you eat the salad.

  • 1/4 cup extra-virgin olive oil
  • 1-1/2 Tbs. sherry vinegar
  • 1/2 cup finely chopped red onion
  • 2 oranges
  • Kosher salt and freshly ground black pepper
  • 1 large firm-ripe Hass avocado, pitted, peeled and cut into 3/4-inch pieces
  • 5 oz. baby spinach (5 lightly packed cups)
  • 1 lb. medium (41 to 50 per lb.) peeled and deveined cooked shrimp
  • 1/4 cup roasted, salted shelled pistachios

In a small bowl, slowly whisk the oil into the vinegar. Whisk in the onion and 1 Tbs. finely grated zest from the oranges, and season to taste with salt and pepper.

Cut the peel and white pith from the oranges and cut them in half lengthwise. Cut lengthwise again into 1/3-inch-thick slices. Holding the slices together, cut crosswise into thirds and put them in a large bowl. Add the avocado, spinach, and shrimp to the bowl.

Whisk the vinaigrette and gently toss with the salad. Season to taste with salt and pepper. Sprinkle with the pistachios and serve.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 3.5; Protein (g): 27; Monounsaturated Fat (g): 17; Carbohydrates (g): 13; Polyunsaturated Fat (g): 4; Sodium (mg): 540; Cholesterol (mg): 170; Fiber (g): 6;

Photo: Scott Phillips

Fresh, light, tasty, easy and quick--a very useful recipe!

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